@myenglishcountrycottage: Light lunch recipe - Courgette and Feta Tart. Possibly the easiest tart to assemble (praise be for pre-made Filo pastry) yet ooh ahhingly pretty and soooooo delicious! Ingredients 2 courgettes 1 Tosp. olive oil, plus extra to brush 1 shallot, finely chopped 4 medium eggs 250 ml double cream 2 tsp. freshly chopped dill 3-4 sheets filo pastry 150 g feta cheese Directions Step 1 Trim and peel the courgette into ribbons using a y-shaped peeler, stopping when you get to the seedy core (do not discard). Put the ribbons in a rough single layer on a board, sprinkle over some salt and set aside. Step 2 Coarsely grate the courgette cores. Fry the shallot until softened. Turn up the heat to medium, add the grated courgette cores and fry until softened, then tip into a bowl. Cool for 5min. Step 3 Whisk the eggs, cream and dill into the cooled courgette mixture until well combined. Season. Step 4 Preheat oven to 150°C (130°C fan) mark 2. Lightly brush a 23cm round, deeply fluted tart tin that's at least 3.5cm deep with some of the oil. Brush the top of a pastry sheet with oil. Press into the tin (oiled-side up). Repeat with further filo sheets, rotating them so the base and sides of the tin are completely covered. Lightly scrunch excess hanging over sides to make a rim. Step 5 Pat the courgette ribbons dry with kitchen paper. Loosely curl 1/2 the courgette ribbons into the pastry case base and crumble in most of the feta. Pour in the egg and courgette mixture, then swirl on the remaining courgette ribbons. Crumble over the remaining feta. Step 6 Place tin on a baking sheet and cook in the oven for about 50min until the pastry is golden and filling is set. Smile like a professional chef, feel very smug inside and devour. Happy so easy Saturday x #courgetterecipes #easylunch #courgette

Rebecca Lovatt

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Region: US

Saturday 08 August 2026 17:32:05 GMT